Source: The Hearty Soul | Serves: 4 | Time: 30 min
Changes: Skipped cumin seed; used fresh ginger
Ingredients
2 tbsp coconut oil
1 medium onion, finely chopped
3 ripe #tomatoes, finely chopped
1 medium head #cauliflower, stemmed and cut into bite-size florets
1 #jalapeno, stemmed, seeded, chopped
1 cup chopped #kale
2 tsp fresh ginger, minced
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1 can full-fat, unsweetened coconut milk
1 tsp salt
2 tbsp fresh chopped, cilantro
Instructions
In a medium stockpot, heat the coconut oil for 30 seconds on medium heat. Add onions and cook another minute and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Ladle the soup into 4 serving bowls and enjoy!
Journal
Food & Drink
8 glasses of water
2 cold brews
Lots of leftover hummus pie
A bite of mozzarella cheese
Wheat things with hummus
Tonight's recipe
French wine because we did a virtual trip of France tonight :)
Exercise
3 miles of walking
10,490 total steps
15 min strength training